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Spare rib practice. - Post em if you got em
Agreed. I am still working on my rub to get consistent as well. I think I need a tad more salt to balance out the sweet, but I really like to showcase the ribs and the pork taste and don't want to hide it too much. I stick to right now: I first rub them in yellow mustard and about a table... -
Spare rib practice. - Post em if you got em
Thanks fellas! Harder to keep my temps even, but now that I got my smoker all sealed up with the high temp red stuff it has made a huge difference. -
Spare rib practice. - Post em if you got em
Thanks! I stopped worrying about the temps and heat and just eyeball it, they have been coming out consistently for the last couple weeks. The best judge for me is how they hang when I grab a rack by the middle, and how the bones are starting to show. Love the practice! Might need a new belt... -
Spare rib practice. - Post em if you got em
- bbqcle
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Spare rib practice. - Post em if you got em
I usually like to practice about once a week on my ribs. I am not looking to do competitions but I do want to make sure my rub is consistent and the meat comes out the same each time for catering and customers. I used to bounce between 3-7 hours on my ribs, and I could never pin down a... -
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- bbqcle
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- Album: Spare rib practice. - Post em if you got em
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19665464_10110144917346250_3704108285641120152_n.j
- bbqcle
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- Album: Spare rib practice. - Post em if you got em
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20246129_10110254948368200_7031655739769262045_n.j
- bbqcle
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- Album: Spare rib practice. - Post em if you got em
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Big Mac Fatty
Get in my belllllly! I wonder how some arugula would work in there to give it a different texture without being soggy?! Look great! -
Smoking a load of meat on Saturday, need some pointers
Looks great!- bbqcle
- Post #21
- Forum: General Discussion
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Operation: Maiden Sausage
I stopped because of the Sausage! Looks great! -
Smoking a load of meat on Saturday, need some pointers
I cooked about 7 racks of ribs and 40 lbs of leg quarters last weekend for a grad party. Some tips: Pad EXTRA time for your EXTRA time just in case. I agree to cook high and adjust later. nothing is gonna burn that fast in a long smoke. I had to carve the ribs and that added to my freak out...- bbqcle
- Post #9
- Forum: General Discussion
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Making a Logo
I am also a graphic designer/illustrator. If you need something QUICK and easy I can definitely help for cheap!- bbqcle
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Spare rib trimming
I love trimming them. It is always good practice for using the knife on bigger cuts. I smoke the rib tips up with my ribs and ended up usually eating those while the ribs cook. The big shoulder blade or I think collar bone I keep and use for greens or flavoring up a stock. Here is a recent...- bbqcle
- Post #12
- Forum: Blowing Smoke Around the Smoker.
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Picnic Pork shoulders?
I would remove it maybe couple hours in to pick up some flabor and make smoked Chicharones! I have noticed smoking it for a long doesn't crisp up for me enough so I usually would finish in the oven in oven at 400 to really crisp it up. Good luck, I am interested to see what works best for you! -
Jalapeno lime pork butt
My family is Puerto Rican, we don't inject but we do "stab" or penetrate the pork or the picnic cut with very deep holes and then shove in our traditional mix sofrito, oil and garlic powder mixed up. It definitely gets IN the meat so I would only assume a rough chop of jalepenos would do the... -
Smoking with the "Griz" aka hawgrider. (Smoked Ice)
Great idea and definitely will have to try it out. Very innovative.- bbqcle
- Post #7
- Forum: General Discussion
